Garlic Naan - Perfect Homestyle Recipe!

5 from 1 vote

Clean off your kitchen counter - we'll make our dough on there. Make sure its completely dry after you wash/clean.
Start by adding 2 cups of All-Purpose Flour. Then add Salt (½ teaspoon!), Baking Powder (½ teaspoon!) and Sugar (2 teaspoons!). Give it all a mix.
Then use your fingers and make a small well in the center. Add in Vegetable Oil (2 Tablespoons) and some of the Milk (note: don't add in all of the ¾ cup of milk at once).
Start to mix everything and knead the dough. You can add in the rest of the ¾ cup of milk as you start to knead.
Continue to knead until the dough stops sticking to your hand - the dough ball will start to feel smooth.
Place the dough into a bowl, cover it - and let it rest for 10-15 mins.
After 10-15 mins, rip off a piece of the dough and roll in your hands into small golf-sized balls. It should produce ~9 of them.
Now, let these dough balls rest for another 10 minutes.
(While you wait, chop a few cloves of garlic - as well as some cilantro for topping. Make sure you chop the garlic especially into FINE pieces. Next, put some butter in a bowl and melt in the microwave. Set aside for next step)

Use a roller and flatten each dough ball into an oblong shape.
Sprinkle on some finely-chopped garlic and cilantro. Then use the roller and gently press the toppings into the dough.
Then use a brush and gently dab - don't brush across - some melted butter onto the naan pieces.
Next, use a fork and gently poke around the dough.
Repeat these steps for each ball of dough.

Take a small bowl and fill it with water - set aside.
Place a stainless-steel wok or frying pan on a high heat. (Note: Do NOT use a non-stick frying pan).
Important: Wait until the pan gets very hot (almost smoking hot).
Once the pan is hot - pick up one of the naan pieces and place it - topping-side down - onto your hand. Dip your finger into the water and dab it across the back of the naan.
Then carefully place the naan onto the frying pan (water-side down). Then use your fingers to gently press the edges of the dough onto the frying pan - so that it sticks.
Then immediately flip the frying pan over - upside down. And move it across the open flames - back and forth.
Let the dough cook until you start to see bubble rise from the naan.
When you see some darkening on the bubbles, flip the frying-pan back over and set it onto a cool part of your stove. Use a spatula and carefully nudge the naan off the bottom of the frying pan.
Then use a metal utensil and briefly place it directly over the gas flames. Give it a flip - this direct contact on the flames gives a beautiful color.
Finally, gently dab a bit of the melted butter over the naan pieces! It's ready to eat - congrats!
(Note: It's perfectly normal for some of the ingredients to fall off or to char during this process! Don't feel discouraged.)